I love any kind of bean soup, and this 15 bean soup variety really hits the spot! It also does a great job of being a freezer/fridge purge recipe. There are plenty of brands out there, Hurst’s is great and it seems to be the one I find at most stores around here. I used the regular hamflavored one for this video, but they also have chicken and Cajun flavors that I haven’t tried yet.

Use any smoked/roasted/seasoned bone meat that you have. I just happened to have this pork bone in the freezer so I roasted it in the oven to get that nice dark color before putting it into the soup. But you can also use a ham hock or smoked turkey or leave the meat out completely if you prefer.

The extra ham at the end is also optional. I was cleaning out the fridge as the soup cooked and I found this ham steak that had been in there for a while so I decided to go ahead and chop it up for the soup. No complaints from the hubby on that one! We enjoyed it all week for lunches and dinners.

FUN FACT: Hurst’s website states that each package "contains 15 of these bean varieties: northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black bean." That's 17! So do we get 17 or just 15? Or do we ever get shorted? Is it seasonally dependent which 15 we get? What's the scoop? Someone needs to investigate!

Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1
#15beansoup #instantpot #madewithfilmora

Today’s Ingredients:
20 oz Hurst’s 15Bean Soup, picked over and rinsed – including the flavor packet
2 TB olive oil
1 cup each diced: onion, celery, carrot
6 garlic cloves, minced
15 oz canned fireroasted diced tomatoes
8 cups water (or chicken broth)
1½ lbs roasted pork bone with meat (or ham hocks or smoked turkey)

Optional addins after pressure cooking: 2 cups diced ham, 2 cup chopped parsley

Instructions:
1. Heat the Instant Pot on sauté until the display reads “HOT.” Add the olive oil.
2. Add the onion, celery, and carrots and cook for a few minutes until softened. Stir occasionally.
3. Add the garlic and seasoning packet and cook for another minute.
4. Add the diced tomatoes and water (or broth) and stir to combine.
5. Nest the pork bone (ham hock, smoked turkey) into the bottom of the pot.
6. Pour the rinsed beans all around and poke around with a spoon to make sure there are no clumps and everything is evenly distributed.
7. Lock the lid and cook for 40 minutes on manual/high followed by a full natural pressure release before reopening the pot. Fair warning: Due to the high volume of liquid in the pot, it will take a while to come up to pressure and also to come down again. Be patient.
8. Remove the pork bone and harvest any meat you can from it, returning the meat to the pot. Also add in any extras like diced ham and chopped parsley that you like. Let it sit for a few minutes to heat the ham through.
9. Serve and enjoy!


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